People on cooking shows will tell you that cooking with Arborio rice at home is easy. And it is…if you’ve got the time to stand around a pot and stir, stir, stir, until your clothes stick to you and your arm can’t take anymore.

That’s why I make my own risotto on lazy Sundays, when life allows me to chop, roast, and yes, stir to my hungry stomach’s content. In honor of the end of a painful (semi) bread-free week, I thought I’d share with you one of my favorite Italian-inspired recipes, spun from a love of both carbs and gourds: butternut squash risotto. Just remember: recipes using Arborio rice are as flexible as they are delicious, so have fun with whatever farm-fresh vegetables you have on hand—and add or subtract whatever you please. (more…)

I trekked to Worcester for Easter dinner with my boyfriend’s family, and as usual, everything—from the lamb kebabs to the mashed potatoes—was well worth the binge. But this time, surprisingly, it was something as simple (and healthy!) as a tossed salad that sent my culinary antennae up.

What was the insanely bright, tangy liquid adorning my greens? It tasted like Greek dressing, only much lighter. Turns out, it was as easy as this: a whirl of white balsamic vinegar, extra virgin olive oil, and Parmesan cheese. (more…)

When one encounters a hard-to-find ingredient, deciding how to cook it is no small task. The wrong seasoning, the wrong method, and all the hours you’ve spent tracking down that foraged truffle, wild boar, pomelo—or in my case, purple Hawaiian sweet potato—is for naught.

(more…)

Now that last week’s warm weather has given way to snow-covered streets, we’re back to craving carbs. Forget eating healthier in ‘08: we want Chocolate Covered Cherry Cookies.

(more…)